What are the advantages and disadvantages of baking powder?

Baking powder is a common leavening agent used in baking. It is a mixture of baking soda, an acid (usually cream of tartar or monocalcium phosphate), and a drying agent (usually cornstarch). When baking powder is mixed with liquid, the acid reacts with the baking soda to produce carbon dioxide gas, which causes the batter or dough to rise.

Advantages of baking powder:

* It is a convenient leavening agent that does not require the use of yeast.

* It is easy to measure and use.

* It produces a consistent rise in baked goods.

* It can be used in a variety of baked goods, including cakes, cookies, muffins, and breads.

* It is relatively inexpensive.

Disadvantages of baking powder:

* It can produce a slightly bitter taste in baked goods if too much is used.

* It can lose its potency over time, so it is important to store it in a cool, dry place.

* It is not suitable for use in recipes that require a long rising time, as the baking powder will lose its potency.

Overall, baking powder is a versatile and convenient leavening agent that can be used in a variety of baked goods. However, it is important to use it in moderation and to store it properly to ensure the best results.